Barbera
Barbera, Nizza, ItalyÂ
That serious, but friendly uncle who always has a bit of a scowl on, but lets loose when you are kicking the old football around. Founded in 2017, the duo includes the experienced wine trade pro, Gino Della Porta, and well-known enologist, Gian Luca Colombo. Together they cultivate regional grapes in the Nizza, Monferrato region of Piedmont, which is famed for Barbera, presented here. From 20-40 year old vines grown on chalky-rich soils in the heart of Nizza. FUN FACT! This barbera is made using an old Piedmontese winemaking technique where the grape skins are not submerged into the fermentation until the latter two-thirds (or sometimes more) to create a gentler extraction, this process can last for 30-50 days on average. Liquorice tea, sage and hickory wood smoke, pea blossoms, underripe red plums, cloves, chokeberry, cassia bark, copper tinges & szechuan peppercorns. Drink with dark-meat turkey sandwiches!
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Description
Barbera, Nizza, ItalyÂ
That serious, but friendly uncle who always has a bit of a scowl on, but lets loose when you are kicking the old football around. Founded in 2017, the duo includes the experienced wine trade pro, Gino Della Porta, and well-known enologist, Gian Luca Colombo. Together they cultivate regional grapes in the Nizza, Monferrato region of Piedmont, which is famed for Barbera, presented here. From 20-40 year old vines grown on chalky-rich soils in the heart of Nizza. FUN FACT! This barbera is made using an old Piedmontese winemaking technique where the grape skins are not submerged into the fermentation until the latter two-thirds (or sometimes more) to create a gentler extraction, this process can last for 30-50 days on average. Liquorice tea, sage and hickory wood smoke, pea blossoms, underripe red plums, cloves, chokeberry, cassia bark, copper tinges & szechuan peppercorns. Drink with dark-meat turkey sandwiches!
